Description
Sweet watermelon and peppery arugula meet tangy balsamic and salty feta in this refreshing salad. Perfect for a light lunch or summer side.
Ingredients
Units
Scale
- 1/2 cup (118 ml) balsamic vinegar
- 1/2 tablespoon honey
- 4 cups (946 ml) Baby Arugula
- 3 cups (710 ml) Seedless watermelon, cubed
- 1/2 cup (118 ml) Pickled Red Onions
- 1/4 cup (59 ml) Feta cheese, crumbled
- Pine nuts
- Extra virgin olive oil
- Kosher salt
Instructions
- Combine balsamic vinegar and honey in a small saucepan over medium heat until just boiling.
- Reduce heat to low and simmer, stirring occasionally, until reduced by at least half.
- Once completely cool, store in the refrigerator.
- Drizzle arugula with olive oil and season with Kosher salt.
- Top with cubed watermelon, pickled red onions, feta cheese, and pine nuts.
- Drizzle generously with the balsamic reduction.
- Devour immediately.
Notes
- For a deeper balsamic flavor, reduce the balsamic glaze for a longer time, but watch carefully to prevent burning.
- If you don’t have pickled red onions, thinly slice a red onion and soak it in a mixture of red wine vinegar and sugar for at least 30 minutes for a similar flavor.
- Toasted pine nuts add a wonderful crunch; toast them in a dry pan over medium heat until fragrant and lightly browned before adding to the salad.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 15
- Sodium: 100
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 4
- Protein: 5
- Cholesterol: 10